[INGREDIENTS] by Karen Nachay

Pack a Product Development Punch With Protein

he protein content of food Plants Offer Varied Protein Types functional and health benefits of both products has become an Plant proteins are truly coming into protein and fiber to food and bever- Timportant selling point for food their own, with a number of new age applications, according to the manufacturers, says Lu Ann plant-based protein ingredient devel- company. Williams, director of innovation at opments in the works and food and Food Technology’s Mary Ellen Innova Market Insights, Duiven, the plant scientists studying different Kuhn explained in a recent article Netherlands (innovadatabase.com), types of plants as potential protein how sales of meat alternatives have who presented at the company’s sources. Food manufacturers can risen in recent years and that scien- 2015 top 10 trends webinar. choose to use one plant protein tists are working at the molecular Nutritionists, food companies, and ingredient on its own or use an ingre- level to develop plant-based protein popular diet regimens tout the dient that combines plant protein and products that have the taste and benefits of regularly consuming another ingredient like the Profi line mouthfeel of meat (Kuhn 2014). Other protein, including muscle building of ingredients from Dealers factors driving the popularity of plant and satiety. Consumers around the Ingredients, Brampton, Ontario, protein are consumers’ concerns world say that they are eating more Canada (dealersingredients.com). about diabetes, obesity, and high protein, with 25% of Americans and The ingredients combine protein cholesterol, the growth in the num- 26% of Chinese reporting that they from rice, chickpea, lentil, pea, and ber of consumers who follow ate more protein in 2014 than they did oat with fiber and provide the vegetarian or vegan diets, and the previous year, according to research conducted by Mintel, Bars are a popular application for protein fortification. Nuts, plant protein sources, and dairy proteins are Chicago (mintel.com) (Mintel 2014). increasingly used. © Andy Dean/iStock/Thinkstock As more consumers add protein to their diets, product developers are working hard to meet this demand, creating protein-fortified products across all categories. In turn, ingredi- ent manufacturers have amped up their own development efforts, releasing a wide array of protein ingredients sourced from plants, meat/seafood, dairy, and even insects to help boost the protein con- tent of food and beverage products. As developers are formulating with a wider variety of protein sources, consumers will continue to see more protein claims and food manufactur- ers highlighting the specific source of protein on packaging, says Williams. Here is the chance to learn about some of the most popular pro- tein ingredients as well as emerging ones making an impact on today’s protein fortification product develop- ment efforts.

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sustainability issues that are causing consume the variety of whole foods that works great in beverages that have some certain consumers to rethink consump- they know are healthy,” explains Rees. viscosity, because even through it is tion of animal products. Even the Dietary “Glanbia’s protein ingredient innovation clear in solution, it does contribute some Guidelines Advisory Committee has capabilities are perfectly aligned to this mouthfeel.” weighed in on the issue of plant proteins, market trend, so we’ve stepped up our From the soybean come a number of recommending that Americans consume product development to meet the protein ingredients and foods, like soy more of these types of proteins (USDA demand.” protein isolate to fortify beverages, tex- 2015). Whatever the reason, ingredient From the soybean come a number of protein ingredients and foods, like manufacturers are hard at work develop- soy protein isolate to fortify beverages, textured soy protein ing plant-based protein ingredients. “Consumers continue to seek out ways to to create meat substitutes, soy flour for baking, and tofu consume protein throughout the day, and are interested in different varieties of to use in wraps, smoothies, stir fries, and more. proteins besides meat and other tradi- tional sources,” states Nicole Rees, Glanbia’s plant-based protein options tured soy protein to create meat business development manager at include those in its newly launched substitutes, soy flour for baking, and tofu Glanbia Nutritionals Ingredient HarvestPro line. The protein crisps and to use in wraps, smoothies, stir fries, and Technologies, Fitchburg, Wis. (glanbianu- protein powders are derived from flax, more. The top soyfoods that consumers tritionals.com). The busy, on-the-go chia, and other ancient grains to fortify choose are soymilk, edamame, energy lifestyles of many consumers are chang- beverages, bars, and baked goods. The bars, tofu, soy burgers, and meat alterna- ing eating habits and the ways food HarvestPro Crisps—available in quinoa, tives, according to the United Soybean manufacturers approach product devel- chia, and sorghum; chia and amaranth; Board, Chesterfield, Mo. (www.united- opment. “For this reason, consumers look and organic quinoa and flax versions— soybeanboard.org). As good sources of at each eating occa- have protein levels that range from 50% protein with as much as 13 g of soy pro- sion as an opportunity to 60%. They function best in bars, clus- tein per 3 oz of tempeh and 11 g of protein to not only obtain ters, and cereal. The protein powder per one-half cup of edamame, these soy essential macronutri- ingredients for use in beverages, bars, ingredients and foods continue to be ents, but also to and bakery foods include HarvestPro Chia go-to ingredients for product developers Protein 30, a chia protein concentrate and cooks, notes the Soyfoods Assoc. of that has 30% protein, and HarvestPro Flax North America, Washington, D.C. (soy- An ingredient made from Protein 35, a flax protein concentrate that foods.org). isolated soy proteins can help contains 35% protein. Formulating with soy protein can fortify clear sports beverages Tate & Lyle, Hoffman Estates, Ill. pose some challenges, like stability in with protein without clouding the beverage. (tateandlyle.com), derived a protein pow- low pH beverages and clouding in clear © WendellandCarolyn/iStock/ der from oat called PrOatein Oat Protein. beverages. To solve these challenges, Thinkstock “It is rich in essential amino acids, highly ADM, Chicago (adm.com), offers its line digestible, and an excellent alternative to of Clarisoy™ isolated soy proteins. The dairy, soy, or wheat proteins,” company promotes Clarisoy 100 as heat remarks Megan Mullinix, sales stable and 100% soluble in transparent, manager, oats ingredients, at Tate low pH applications like sports nutrition & Lyle. The company has demon- beverages, citrus-based drinks, fruit strated its functionalities in juice blends, and fruit-flavored bever- product concepts like Iced Mocha ages. Its Clarisoy 150 ingredient was Café Au Lait distributed at the 2014 developed for use in beverage systems IFT Annual Meeting and Food with a pH of less than 4.0 where a cloud Expo and Chocolate Caramel system is required or in neutral pH bever- Protein Bar served up at the 2014 ages. The company in 2014 launched SupplySide West event. The pow- Clarisoy 170 isolated soy protein for dairy der, which has a mild taste and protein replacement in neutral beverage odor of oat bran, also functions in applications with a pH of 7.0 or greater. bread, cereal, meat products, Clarisoy 180, which is under development, pasta, and meal replacement will function in neutral pH high-protein shakes. “It formulates with meal replacement beverages. ease—it has good wettability and ADM also supplies another protein- does not stick,” says Mullinix. “It rich ingredient: beans. Its VegeFull™ pg 94 04.15 • www.ift.org [INGREDIENTS]

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pre-cooked, ready-to-use beans pro- The pulse flours are made from faba vide product developers with a bean, chickpea, yellow lentil, and yel- convenient ingredient to fortify sauces, low pea and are available in different soup, meat, pet food, bars, pasta, and particle sizes—from coarse to very extruded snack foods with protein. fine—that contribute in different ways VegeFull Ground Cooked Bean Powders to the finished product’s texture. The can replace 10%–25% of flour or added company has demonstrated the pro- fat in baked goods, can be extruded tein-boosting capabilities of the pulse into pasta and snacks, can aid product flours in snacks, bread, cakes, cereal, moisture, and act as a binder and thick- crackers, and pasta. ener in meat, soups, dips, and sauces. Scientists have turned their atten- Other VegeFull versions are Ground tion to legumes like the pea as a plant Cooked Bean Grits that function like the protein source for inclusion in a variety powder version but provide some of foods and beverages because of its added texture and Ground Cooked Bean reported high digestibility and low Pieces that are large enough to provide allergen qualities. Pisane B9 pea pro- visual bean identity without the use of tein isolate from A&B Ingredients, the whole bean. Beans, as well as other Fairfield, N.J. (abingredients.com), legumes and pulses, provide nutrient made its debut at the 2014 SupplySide Most people around the world rely on insects as a dietary protein source. benefits beyond protein—like fiber, West event. The ingredient contains © Marcel Braendli/iStock/Thinkstock iron, and minerals—that make them 88%–90% protein, including high levels attractive ingredients to product devel- of branched chain amino acids, accord- Bugs Boost Protein Levels opers. From whole to powdered form, ing to the company. Currently, Pisane these ingredients are appealing to con- B9 is promoted for protein fortification There is a scene in the movie Indiana Jones and the sumers, who are increasingly aware of in protein bars, granola bars, bread Temple of Doom in which protagonist Indiana Jones and what food manufacturers are putting products, and extruded crisps that are his companions dine at a lavish banquet complete with into packaged food products. part of manufacturers’ product lines for all the fixings, including platters full of large insects. Ingredient suppliers also realize the sports nutrition, weight management, Gimmicky to say the least, the scene purposely plays up potential of legumes like pulses and and senior nutrition. the “yuck” factor that just about every American movie- beans in food product development and The Scoular Co., Minneapolis, goer feels about consuming insects. have expanded ingredient offerings or Minn. (scoularfood.com), has formu- But millions of people throughout Asia, Africa, formed business agreements to pro- lated its version of pea protein isolate Mexico, and South America consume insects—what is vide wider production and distribution into Pea Protein Crisps 60%. At recent called entomophagy—because many insect species capacity of the ingredients. Ingredion food industry shows, the company fea- are high in nutrients and are a sustainable source of Inc., Westchester, Ill. (ingredion.com/ tured the crisps in peanut butter protein. Some species have protein levels comparable us), and AGT Food and Ingredients, granola bar product concepts where to or even greater than meat and seafood (van Huis et Regina, Saskatchewan, Canada (alli- they provided additional protein and al. 2013). Those who consume insects eat them whole, ancegrain.com), in 2014 formed a added a crunchy texture. ground, and in paste form, preparing them in a number partnership in which Ingredion is the To add the nutritional benefits of of ways. distributor of AGT’s pulse flours and protein to low pH and neutral pH bever- It might be some time before consumers in the protein ingredients in the United ages, there is Peazazz from Burcon United States, Canada, and Europe dig into a bowl of States, Canada, China, North Africa, NutraScience Corp., Vancouver, British bugs like they do with popcorn, so in the meantime a the Middle East, and most of Europe. Columbia, Canada (burcon.ca). The few forward-thinking product developers have created For Ingredion, this means that vegeta- company has shown that this isolated flours made from mealworms and crickets to help ease ble protein ingredients join the pea protein ingredient is 100% soluble these consumers into entomophagy. Exo Inc., Brooklyn, company’s line of starches, fibers, at low pH in solutions that are transpar- N.Y. (exoprotein.com), uses cricket flour in itsExo pro- flours, and sweeteners to bring ent, heat stable, and low in viscosity. tein bars, which have 10 g of protein. Cricket flour also enhanced nutrition and improved tex- Product developers can use Peazazz appears in Chapul bars from Chapul, Salt Lake City, Utah ture and sweetness profiles to foods alone or with whey, casein, or soy in (chapul.com), available in Aztec (dark chocolate, coffee, and beverages. Marketed under product formulations. and cayenne), Chaco (peanut butter and chocolate), and Ingredion’s Homecraft brand, which Thai (coconut, ginger, and lime) versions. Damhert also includes functional, gluten-free, Manufacturers Expand Plant Nutrition, Rijssen, the Netherlands (damert.be), pro- and clean label flours, the pulse flours Protein Options duces Insecta Nuggets, Insecta Schnitzel, and Insecta allow for protein fortification as well as While brown rice as a whole food may Vegetable Burgers from ground buffalo worms. offer an alternative to traditional flours not have as much protein as some and other types of gluten-free flours. other plant-based sources, brown rice pg 96 04.15 • www.ift.org protein powders can deliver high pancakes, cookies, bread, falafel, and and the fact that it easily hydrates and amounts of protein, up to 24 g per serving soup. The company has recipes for these stays suspended in liquid, making it suit- in some cases. Manufacturers of these and more on its website. able for beverage applications. The powders also point out that studies have AIDP, City of Industry, Calif. (aidp. ingredient has a neutral taste, allowing it concluded that brown rice protein pow- com), offers Gabiotein, a sprouted brown to be used in both sweet and savory der has similar muscle-building rice protein powder for use in beverages, applications; a neutral color, so it can be capabilities as whey protein. Axiom yogurt, bars, cereals, and infant formula. used in white and light-colored Foods Inc., Los Angeles, Calif. (axiom- Sprouted grains like rice are said to have foods.com), uses a proprietary increased amounts of many nutrients low-temperature, enzymatic extraction found in the grains, such as essential process to produce Oryzatein Brown Rice amino acids, vitamin C, B vitamins, and Protein Powder that is available in 70% folate. and 80% concentrates and 90% isolates. Three versions of Gabiotein are The rice protein isolate version, which available: brown rice protein provides 24 g of protein per serving, is isolate with a minimum marketed under the Growing Naturals line 90% protein, brown of protein powders from Growing rice protein con- Naturals LLC, Culver City, Calif. (growing- centrate with a naturals.com). Available in original, minimum 80% pro- chocolate, and vanilla flavors, the tein, and brown Organic Whole Grain Brown Rice Protein rice protein infant Isolate can be used to add protein to formula. AIDP pro- shakes, smoothies, muffins, pudding, motes Gabiotein’s A dark green protein powder derived from the Lemnoideae plant can add protein to smoothies and waffles, cakes, chocolate candy, smooth texture meal replacement beverages. Photo courtesy of Parabel

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applications like yogurt; and a neutral and germ of brown rice, Proryza P-35 Scientists from Solazyme, South San aroma, according to the company. contains essential amino acids, including Francisco, Calif. (solazyme.com), and Another rice protein ingredient prod- leucine, which research points to as other companies are turning their micro- uct developers can consider is Proryza important in muscle recovery after exer- scopes to tiny plant-like organisms called P-35 rice bran protein from RiceBran cise. It is also high in arginine, a microalgae as a protein source. Solazyme Technologies, Scottsdale, Ariz. (ricebran- rate-limiting amino acid for protein syn- produces AlgaVia Whole Algal Protein tech.com). Derived from the bran layer thesis. The protein powder’s overall through a standard industrial fermenta- protein content is 35%. Finally, scientists tion process. After fermentation, the are exploring other plants as sources of whole microalgae cells are dried and protein ingredients. Nutegrity, Irvine, milled to yield a yellow powder that the Consider Nuts for Protein Calif. (nutegrity.com), uses alfalfa for company has shown can be formulated AlfaPro alfalfa protein concentrate pow- into sauces, dressings, snacks, ready-to- Enrichment der and potato for Solathin potato protein mix powders, cereal, bread, and isolate. AlfaPro contains approximately beverages, including low-pH beverages. Nuts are a rich source of protein and can be used in 50% protein and is typically used in green The company highlights qualities of many applications—whole, in pieces, ground, and powdered beverages while Solathin, AlgaVia such as its high digestibility and more. which contains protease inhibitor 2, may the fact that it contains all essential • The top benefit that consumers say they look help to increase satiety, says Matt amino acids. Roquette, Geneva, Ill. for in snack bars is “high in protein,” and almonds Phillips, chief commercial officer at (roquette.com), actively promotes algility were chosen as the most desired ingredient in con- Nutegrity. HP Whole Algal Protein, showcasing how sumers’ “ideal bar” application, according to The Scoular Co., Omaha, Neb. (scou- the protein powder can fortify foods such Sterling Rice Group’s September 2014 U.S. Bars lar.com), has derived protein from the as the soup product concept the com- Exploratory Study as reported by the Almond Board sacha inchi plant, a vine that is native to pany developed for its presentation about of California, Modesto, Calif. (almonds.com). Whole Peru. The five-pointed, star-shaped oil- plant-based protein held at the 2014 HiE almonds have 6 g of protein/oz. seeds are not only a rich source of conference. • Walnuts have 4 g of protein per oz, which omega-3 fatty acids but also of sulfur- makes them a good choice for enriching dressings containing amino acids, according to the Dairy Proteins Offer Multiple Functions and dips. Walnut butter is an alternative to peanut company, which offers a 60% sacha inchi “Consumers increasingly are interested or almond butter for consumers looking for a differ- protein powder. in adding valuable nutrients to their diets, ent flavor and texture. The California Walnut Parabel, Melbourne, Fla. (parabel. finding natural sources of energy, and Commission, Folsom, Calif. (walnuts.org), shows com), uses a proprietary cold water reaping the benefits of high-protein how walnuts, when used as an ingredient in bread- extraction process to remove protein diets,” states Terri Rexroat, vice presi- ings and coatings, can add even more protein to from the Lemnoideae, a fast-growing, dent, U.S. trade services, global applications that are already high in protein, such small, flowering plant high in protein marketing, at U.S. Dairy Export Council, as fish. found in still or slow-moving fresh water Arlington, Va. (usdec.org, thinkdairy. • The Georgia Pecan Commission’s Center for in many regions around the world. The com). She adds that dairy protein ingredi- Pecan Innovation, Atlanta, Ga. (americasnut.com), company also has its own method of ents are quite versatile and offer promotes pecans as an ingredient that can add pro- growing the plant. “Our growth system is opportunities for product developers to tein to meat substitute products; coatings for meat, made up by lined raceways so there is no increase the protein and nutritional value fish, and poultry; and beverages. risk of any contamination from the soil, of their products. In general, most dairy • While the peanut is technically a legume like which often happens with crops that are protein ingredients have a mild flavor the bean, pea, lentil, and soybean, it is categorized grown in water like rice or algae,” compared with other protein ingredients, with other nuts for nutrition research and dietary explains Cecilia Wittbjer, marketing man- and they can function as emulsifiers, fla- patterns purposes, according to The Peanut ager at Parabel. Parabel offers Lentein, a vor enhancers, flavoring agents, Institute, Albany, Ga. (peanut-institute.org). green powder that has a protein content formulation aids, humectants, thickeners, Compared to other nuts, peanuts contain more leu- of 65%–70%. It can be formulated in and texturizers depending on the food cine, isoleucine, arginine, and glycine. While chips, crackers, snack mixes, bars, and category in which they are used, she protein-packed peanut butter is one of the most cereal, and since it is soluble, it can also says. Whey protein and milk protein con- popular plant protein foods, peanuts can also be be used in sports drinks and meal centrate are dairy proteins that serve used to add protein to soup, breading and coatings, replacement beverages, remarks these functions. and dips and dressings. In salads, particularly those Wittbjer. She adds that developers at the A natural component of milk, whey that contain whole grains, the lysine from peanuts company are creating a version with a protein contains branched-chain amino combines with the methionine in whole grains to higher protein content (80%) and a lighter acids, including leucine. Research has create a complete protein, according to the green color “that can be a substitute for shown that whey protein may help to organization. any other protein in the market today, like stimulate muscle synthesis, making it an soy or whey.” especially attractive protein ingredient to pg 98 04.15 • www.ift.org [INGREDIENTS]

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developers of sports beverages. The functional benefits of whey protein are improved texture, emulsification, and stabilization; high solubility across a wide pH range; and a neutral taste that can enhance other flavors, remarks Rexroat. Milk protein concentrates on the lower end of the range of protein content— between 42% and 50%—are used to enhance the protein content of cheese, yogurt, and soup applications, while those with a protein content of 70% or more are used to fortify beverages and protein bars, explains Rexroat. Food for- mulators use milk protein concentrates in other product applications like desserts, baked goods, low-fat spreads, dairy- based dry mixes, and dairy-based beverages. Arla Foods Ingredients, Basking Ridge, N.J. (arlafoodsingredients.com), promoted two of its popular whey protein ingredients that are suited for sports nutrition products at the 2014 SupplySide Boost the protein content of soup applications with milk protein concentrate. © Joe Gough/iStock/Thinkstock

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Protein continued...

West event. The first,Lacprodan benefit of being UHT stable. “One HYDRO.365, is a whey protein of the production challenges that hydrolysate for use in beverages many food processors have is and bars geared toward active how to get whey protein into a people, particularly elite ath- UHT product because whey pro- letes. The company has tein tends to gel at those conducted a clinical study on the temperatures,” explains Reid. ingredient to show it helps to Manufacturers can use as much speed muscle recovery after a as 8% of the ingredient in a bev- workout, says Cheryl Reid, erage product, she adds. The account manager, health & per- company promotes that the formance, at Arla Foods ingredient helps to build muscle Ingredients. “If you’re active, you and increase satiety, has a should be consuming some sort quicker digestion time than of whey protein just for muscle casein, and is rich in essential retention and for muscle recov- and branched-chain amino acids. ery, but if you’re an elite athlete Beverages and bars are two you have significant muscle deg- product categories where pro- radation from the workout.” It is tein fortification is quite active, this significant degradation of but snack foods offer opportuni- muscles that the ingredient will ties for protein enhancement, help rebuild, she says. From a too. During the 2014 SupplySide functionality standpoint, the West event, Agropur Ingredients, ingredient is soluble, UHT stable, La Crosse, Wis. (agropur.com), pH neutral, and has a low bitter- offered samples of Cheddar & ness profile, according to the Firecracker Flavored Popcorn company. made with whey protein isolate. The other ingredient that Arla A serving of popcorn (3 cups showcased was Lacprodan popped) provided 8 g of protein. DI-7017, a whey protein concen- Going back to beverages for a trate with the main functional moment, Ingredia Inc.,

Protein Technologies for the Future

One of the goals that researchers and scientists have with feeding the world’s growing population is developing protein sources from more sustainable methods. The Institute of Food Technologists’ FutureFood 2050 website recently examined some of these tech- nologies to bring more alternative sources of protein to people around the world while at the same time making sure that the pro- cesses do not put too much strain on the environment. FutureFood 2050’s interview series on alternative proteins details such advancements as an in vitro burger made from laboratory-grown meat, protein derived from sweet blue lupine seeds as an alterna- tive to soy protein, plant proteins that can mimic the structure of meat, industrial-scale insect farms, and insect protein as a sus- tainable protein for famine relief. Learn from the people who are heading these efforts at future- food2050/interviews/alternative-proteins/.

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Wapakoneta, Ohio (ingredia.com), at the proprietary whey protein ingredients and frozen dessert applications. For bever- SupplySide West event promoted its inclusions like whey protein crisps. ages, especially clear beverages, Grande Prodiet Fluid milk protein isolate for high- Hilmar Whey Protein Concentrate ingredi- manufactures Grande Ultra whey protein protein ready-to-drink beverages. The ents are around 80% protein and include isolate by removing the fat and lactose ingredient is said to reduce the bever- specialty proteins that are lactose-free, from milk and white Italian cheese age’s viscosity by up to 88%, have no high-gelling, or alpha-lactalbumin- through a proprietary process and con- off-flavor, and offer stability at high tem- enriched. At more than 90% protein, centrating the protein for a neutral taste peratures, especially UHT process, Hilmar Whey Protein Isolate ingredients and clarity over a wide pH range. Grande according to the company. have several levels of hydrolysis—from WPCrisp whey protein crisps are an Representatives from Ingredia also moderate to extensive—available for extruded ingredient that can be coated, explained how Prodiet Fluid can be for- flavor enhancement, texture improve- seasoned, or mixed with other ingredi- mulated into beverages that target ment, or increase in nutritional value. ents for use as toppings or as inclusions different consumer needs like weight Hilmar Whey Protein Hydrolysate ingredi- in bars, cereals, and snack mixes. loss, muscle building, post-exercise ents have around 80% protein and are recovery, and satiety. enzymatically broken into smaller pep- Take a New Look at Animal Protein Ingredients Other ingredient manufacturers that tides, making them useful in clear While much of the protein fortification of offer wide portfolios of dairy protein beverages, dry mixes, and low-pH formu- late is focusing on plant and dairy ingredients include Hilmar Ingredients, lations. The Grande Bravo whey proteins sources, product developers are reexam- Hilmar, Calif. (hilmaringredients.com), come in a range of viscosities upon ining what animal protein ingredients like which provides whey protein concen- hydration and viscosities upon heating powders derived from meat and seafood trate, whey protein isolate, and whey that can help improve the texture of offer. ARC Concentrated Chicken Protein protein hydrolysate, and Grande Custom creamy applications like sauces, soups, Powder from International Dehydrated Ingredients Group, Lomira, Wis. (gran- and dressings as well as add stability and Foods (IDF), Springfield, Mo. (idf.com), is decig.com), a manufacturer of improved mouthfeel to meat, bakery, and a complete protein made from chicken

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The protein in egg whites helps to create at stable foam on top of coffee beverages and craft cocktails. Photo courtesy of American Egg Board

flavor variety in their recovery meals. We’ve also created extruded snacks, to which ARC 70 contributes both protein and a savory umami flavor, allowing for a lesser amount of sodium than many other savory snacks in that category. The bak- ing segment has obvious growth potential, so bringing protein to breads has been an exciting application we’ve had success with.” IDF positions the allergen-free pro- tein powders as alternatives to the soy and whey. Other reported qualities of the chicken protein powder are that it is highly digestible, lower sodium, and shelf stable. In addition to using chicken meat to produce spray-dried high-protein pow- ders, Proliant Meat Ingredients, Ankeny, Iowa (proliantmeatingredients.com), manufactures these types of powders breast meat. The company offers ARC 70, even foods like pasta. “We’ve used ARC from other meat sources like beef, pork, which contains 70% protein, and ARC 90, 70 to develop a pasta, which is a great and turkey. Diana Naturals, Valley which contains 90% protein. It has plans delivery system for protein in family- Cottage, N.Y. (diana-food.com), also to launch ARC 85, with 85% protein, in friendly meals,” states Stephanie Lynch, offers a selection of powders based on mid-2015. vice president of technology, sales, and chicken and cod that can be used to for- The powders are said to have neutral marketing at IDF. “Another application tify products with protein and allow food flavor and color and bring protein we’ve developed is a savory recovery manufacturers to make a protein claim on enhancement to sauces, soups, bever- soup, which is a desirable alternative to the package. Under its Diana Baby ingre- ages, protein mixes, savory snacks, and sweet recovery drinks for those seeking dient range, the company features

pg 106 04.15 • www.ift.org dehydrated meat (chicken, turkey, duck, beef, veal, and lamb) and fish (salmon and cod) powders to add USDA. 2015. Scientific Report of the 2015 Dietary Guidelines Advisory Committee. U.S. Dept. of protein and flavor impact to dry and wet baby food Agriculture and Dept. of Health and Human Services. Feb. applications. van Huis, A., J. Van Itterbeeck, H. Klunder, et al. 2013. “Edible Insects: Future Prospects for Food and Feed Security.” FAO Forestry Paper. Food and Agriculture Organization of the One animal protein source noted for both its United Nations and Wageningen Univ. functionalities as an ingredient and its nutrient content is the egg. Eggs are considered a high- quality protein (100 g of liquid whole egg has 12.5 g of protein) that can contribute to satiety, and egg protein contributes to texture and structure, aer- ates, and creates foams, according to the American Egg Board, Park Ridge, Ill. (aeb.org). As Elisa Maloberti, director of egg product marketing at the organization, puts it, eggs are multifunc- tional and adaptable in a variety of products. The American Egg Board works with a chef and a culi- nary team to develop egg-based product concepts that go beyond typical uses for eggs. Some recently developed ones highlight the functional- ities of egg protein. The Tom & Gianduja, a contemporary take on the Tom & Jerry cocktail, combines hazelnut milk and egg yolks with Nutella and spirits all topped with a frothy egg white foam. The Kale Pesto Hand Pie is filled with scrambled eggs, slow-roasted cherry tomatoes, kale pesto, and potatoes. The application is a convenient way for consumers to get a protein boost on the go. The protein in egg whites helps create a light and airy mousse when combined with nonfat Greek yogurt in Mango Raspberry & Greek Yogurt Mousse Parfait. The mousse is layered with a mango and raspberry compote and topped with chia seed and coconut granola clusters, perfect for dessert or breakfast. FT

Next month’s Ingredients section will examine the functionalities of lipid ingredients, particularly fats and oils.

Karen Nachay, Senior Associate Editor • [email protected]

www.ift.org

Members Only: Read more about protein online at www.ift.org. Type the keywords into the search box at the upper right side of the home page.

REFERENCES Kuhn, M. E. 2014. “A New Crop of Plant Protein Pioneers.” Food Technol. (68): 12. Mintel. 2014. Protein Fever. Mintel Group, Chicago. mintel. com.

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